Salmon Wellington Recipe tutorial by Heather Khym

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still flavorful.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be less expensive and healthier.

dill

💰Cheaper: parsley

Parsley is often cheaper and can be used as a substitute for flavor.

Preheat the oven to 425°F (220°C).

For a side dish, prepare yellow potatoes by cutting off any bad parts and slicing them into small pieces.

Boil the potatoes until soft but not falling apart, then drain.

Toss the boiled potatoes with olive oil, salt, and pepper in a pan.

Spread the potatoes on a baking sheet and roast in the oven for about 35 minutes.

Roll out the puff pastry on a floured surface to fit the size of the salmon fillet.

Season the salmon fillet with salt, black pepper, dried dill, and lemon juice.

Fold the puff pastry over the salmon to create a pocket, sealing the edges to prevent steam from escaping.

Score the top of the pastry with a knife to create a pattern, being careful not to puncture through.

Brush the top with an egg wash or milk for a golden finish.

Place the wrapped salmon in the oven at 425°F for about 25 minutes or until golden brown.

Prepare a salad with spring mix, diced Granny Smith apple, feta cheese, and chopped pecans.

Toast the pecans in a dry frying pan over low heat, shaking frequently to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens